Turn Your Home Into A Vegan Bakery || Vegan Baking Recipes

Baking is an art!!!! How about vegan baking if you are a vegan? Don’t think you don’t have many options to bake being a vegan. Turn your kitchen into a vegan bakery with these vegan baking recipes.

Also Read: Garlicky Kale Salad With Crispy Chickpeas

Replacing eggs in a recipe though can be a little trickier. I am yet to find a replacement for egg white that will create a pavlova or meringue. However, there are several egg alternatives that are quite ingenious. My latest discovery is chia seeds, which actually create an egg white-like consistency when they are combined with a liquid. However, they do however absorb moisture during cooking so you may need to increase the liquid in a recipe to compensate for this.

Baking is a science and a lot of it is a matter of trial and error, but when it comes to finding out what does and doesn’t work, let’s just say I can tell you quite a bit about the latter. Egg replacement options usually work in recipes that require up to 3 eggs – anything over that and you will end up with a bit of a sloppy mess. Eggs work to bind baked foods that also give rise to the product – the rise isn’t vital but the bind is.

So, here are a few options for you if you are looking to use eggs to bind your cookies, cakes or pastry:

Mashed banana

This is one of my favorites as I always seem to have a ripe banana stashed in my freezer and they only take an hour or so to defrost. Simply mash 1/2 a medium-sized banana and use that in place of one egg.

Chia seeds

These are a little fancier, but I think they do a really great job. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and allow to stand until they are the same type of consistency as egg white.

Pureed fruit

Applesauce is probably the simplest one to use as it can be found in the supermarket but feels free to use whatever you have available to you, pureed berries are really yummy as well. One egg is equal to 1/4 cup of pureed fruit.

Flaxseeds

You need to grind these then mix them with 3 tablespoons of water, they work in a similar way to the chia seeds.

If you are wanting to use egg to leaven you baked goodies then you can mix one tablespoon of coconut oil or olive oil with 2 tablespoons water and 1 teaspoon baking powder.

Recipes Straight From Vegan Bakery

Peanut Butter Cookies

Ingredients:
  • 125g (4oz) coconut oil
  • 125g (4oz) brown sugar
  • 1/2 cup (125g/4oz) peanut butter
  • 2 teaspoon vanilla extract
  • 1 tablespoon white chia seeds mixed with 3 tablespoons water, stand for 10 minutes
  • 1 3/4 cup gluten-free plain flour or 1 cup buckwheat flour & 3/4 cup brown rice flour
  • 50g/1 3/4 oz) raw peanuts or almonds
Instructions:
  • Preheat oven to 180 C (350F/Gas 6).
  • Beat the coconut oil and brown sugar and light and creamy. Add the peanut butter, vanilla, and chia seed mixture beat until smooth.
  • Fold in the flour and peanuts. Spoon tablespoons of the mixture onto the prepared trays, bake for 20 minutes or until golden brown.

Chocolate Cup Cakes

Ingredients:

  • 1 cup Medjool dates ((about 12))
  • 1 cup water
  • 1/3 cup cacao powder ((or cocoa powder))
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
Pinch of salt
  • 1 cup oat flour
  • 1/4 cup non-dairy milk
  • CHOCOLATE FUDGE FROSTING
  • 1 cup Medjool dates ((about 12))
  • 1/2-2/3 cup non-dairy milk
  • 1/2 cup nut or seed butter ((almond used))
  • 1/4 cup cacao powder ((or cocoa powder))
  • Pinch of salt
  • Optional: sprinkles for topping

Instructions:

  • Preheat the oven to 350F.
  • Combine the dates and water in a high-speed blender. Blend on high until smooth.
  • Add the rest of the ingredients. Blend on low speed briefly until just combined. DO NOT over blend.
  • Divide the batter between 6 cupcake tins that have been lightly coated with oil. (I do not recommend paper liners because this recipe is oil-free and they will stick.) Fill each so it is level with the top of the pan.
  • Smooth the tops with the back of a spoon.
  • Bake for approximately 25 minutes at 350F.
  • Remove from the oven. Cool for 10 minutes before removing from the pan. Cool completely of ideally chill overnight before frosting.
  • For the frosting, combine all the ingredients in a high speed blender and blend until smooth and creamy. Start with 1/2 cup of milk and add more only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
  • Pipe frosting onto cooled cupcakes, or spread with a knife. I recommend storing the cupcakes unfrosted, and frosting right before serving.
  • Top with sprinkles and enjoy!

Vegan Coffee Cake

Ingredients:

Cake
  • 1 3/4 cup oat flour
  • ½ cup coconut sugar
  • ½ cup non-dairy milk (I used light coconut milk)
  • ½ cup unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsps lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
Streusel
  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
Glaze
  • 1/4 cup coconut butter
  • 1-2 tbsp maple syrup
  • 2-4 tbsp non-dairy milk

Instructions:

  • In a blender or large mixing bowl, combine all the cake ingredients. Mix thoroughly.
  • In a separate bowl, combine the streusel ingredients and mix with your hands or a fork until crumbly.
  • Line an 8×5″ glass dish (or a standard loaf pan works too) with parchment paper or lightly grease with coconut oil.
  • Spread half of the cake batter into the bottom of the pan (it will be a very thin layer).
  • Cover with half of the streusel mixture.
  • Top with the remaining cake batter and then the rest of the streusel.
  • Bake for 40-45 minutes at 350F.
  • For the glaze, just barely melt the coconut butter. Stir in the maple syrup, and then slowly add the nondairy milk until the texture becomes smooth and drizzle-able. (Don’t worry, it will clump up initially when you add the milk, but keep going and it will smooth out again.)
  • Let the cake cool for at least 30 minutes before glazing, slicing, and eating.

Have a happy baking!!!!

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